Chicken thighs are more succulent than breasts, but you can use the latter if you prefer. You can also use dried figs in place of the fresh. Serve this entrée with couscous to capture the tangy sauce.
8 chicken thighs (about 2 1/4 pounds), skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
8 bay leaves
2 teaspoons olive oil
3 tablespoons water
1/2 cup sliced shallots
1/3 cup dry red wine
1 tablespoon red wine vinegar
1 teaspoon honey
16 fresh figs, each cut in half lengthwise
How to Make It
Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned. Turn chicken over; cook 3 minutes. Add water; cover, reduce heat, and simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Add figs; cover and simmer 5 minutes or until figs are tender.
Good, solid recipe. The chicken was tender, well flavored, and retained it's chickeny flavor. The sauce held up nicely with the cous cous.
A 30 minute meal with 2 hour flavor. I served with plain couscous and wilted collard greens. I used dried figs and I threw them in at the same time as the chicken and the wine etc. to give them time to soften, worked like a charm.
Will make again. A great way to start off a New Year's resolution!
Simple and delicious. I've made this dish many times and it has never failed to please. A crop of figs just arrived in the market and I can't wait to make it again. Delicious and beautiful served with potatoes mashed with carrots.
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